The boys and I recently made a day trip into New York City and stopped at the Union Square Greenmarket. My husband, G, had been there the previous week and mentioned a farmer selling ostrich and emu eggs. He had missed out on those the day he went, but when Sweet Pea, Big Boy and I arrived the vendor from Roaming Acres Farm still had a couple of ostrich eggs left. I bought a fresh ostrich egg—huge and strikingly prehistoric-looking—and had it carefully wrapped for the trip home. 
The farmer’s price was $30 for a fresh ostrich egg or $20 for a hollow shell. I chose the fresh one and later unwrapped it in the kitchen. The shell looked almost pterodactyl-like in size and shape. 
Because a single ostrich egg contains a massive amount of yolk and white, we decided to turn the event into a small gathering and hosted a Paleo Ostrich Egg Brunch. To extract the egg from the shell, G selected a Dremel and a couple of drill bits. He began with a small bit to create a starter hole and then switched to a larger bit until the opening was big enough for a straw. 
We first tried to remove the contents by inserting a straw and blowing, but that didn’t work well. Next we drilled a tiny vent hole at the opposite end and blew directly into that, which successfully expelled the contents into a large mixing bowl. 
Paleo Ostrich Egg Brunch
This recipe is written for one large ostrich egg, which easily feeds multiple people. It was best when cooked gently and served with flavorful accompaniments.
Ingredients
- 1 ostrich egg (contents removed from shell)
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- Freshly cracked black pepper, to taste
- Fat for cooking: we used the rendered fat from duck bacon (butter or other fats will work)
Instructions
- Drain the ostrich egg into a large mixing bowl using two small drilled holes (one for venting and one for the contents). Stir or whisk gently to combine yolk and white.
- Add the heavy cream, kosher salt and freshly cracked black pepper to the bowl and mix until uniform.
- Heat a large skillet over medium heat and add the cooking fat. Cook the mixture in two batches so the pan isn’t overcrowded. Gently scramble, stirring frequently, until the eggs are cooked through but still tender and fluffy.
- Serve immediately while warm.
We cooked the mixture in two batches over medium heat using duck bacon fat, which added a pleasant savory note. 
When plated, the scrambled ostrich egg looked sumptuous—very tender and fluffy with a slightly different texture from ordinary chicken eggs. We noticed some gelatinous ribbons in the white that had a firmer, slightly rubbery appearance at first glance, but they were not off-putting and blended well with the dish. 
Sweet Pea and Big Boy were thrilled with the novelty of the brunch. 
Alongside the scrambled ostrich egg we served crispy duck bacon, fresh strawberries, gluten-free jelly donut cupcakes from a trusted recipe, fresh orange juice and coffee with heavy cream—simple items that complemented the rich egg. 
Sweet Pea even enjoyed a tiny, supervised sip of coffee with cream in his own little cup. 
The unanimous verdict: the ostrich egg was delicious. The cream and duck fat made the texture especially tender—lighter and fluffier than similarly cooked chicken eggs. Although the egg fed four adults and two children with generous portions, we still had leftovers. I estimate the volume was equivalent to roughly two to three dozen chicken eggs; the farmer had suggested 18–24 eggs, and our experience felt on the generous side of that estimate. Here’s a shot of the leftovers. 
Big Boy joked that he was holding a real pterodactyl egg—an apt image for something so large and unusual. 
Big Boy imagines he is holding a real pterodactyl egg.
In short, an ostrich egg makes for a memorable and surprisingly easy brunch centerpiece. If you find one at a farmers market, they’re well worth trying—especially when cooked gently and paired with flavorful sides.